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Big Mamma’s Sweet Potato Pie

All I can say is heaven…perfect for the fall season.

By Siam Rimmer

Ingredients

For Filling:

  • 2 Cups of Sweet Potatoes – baked, peeled and mashed.
  • ¼ Cup of Butter Softened
  • 14oz sweeten condensed Milk
  • 1 tsp. Orange Peel
  • 1 tsp Ground Cinnamon
  • 1 tsp. nutmeg
  • 2 Large Eggs
  • ¼ tsp. salt
  • 1 tsp vanilla

Pie Crust: Rimmer’s Red Barn Pie Crust

Instructions:

Heat Oven at 350 degrees.  Rinse off your large sweet potatoes and folk them and wrap in tin foil.  Bake them in the oven for 30 min or until soft to touch.  Remove the skins and smash the sweet potatoes until all lumps are gone.  Set aside to chill.  Then when the sweet potatoes are chilled place them in a mixing bowl add the butter and mix until smooth and creamy.  Add the sweeten condensed milk, orange zest, cinnamon, nutmeg, egg, salt and vanilla.  Mix until combined.

Pour mixture in a pie crust and bake for 40 minutes or until knife comes out clean. Cool and Serve.  Top with Whipped Cream and Dash with a little bit of Cinnamon.

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